"Lucian Blaga University of Sibiu
11th Pangborn Sensory Science Symposium
17th IUFoST World Food Congress
1st Congress on Food Structure Design
1st International Pleasure Conference
1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine, and Food & Environmental Technologies
2.1.1
2.1.2
2.1.3
2.2.1
2.2.2
2.2.3
2.2.4
2.2.5
27th VH Yeast Conference
2nd International Course in Dry Cured Meat Products
2nd World Congress on Targeting Microbiota
3rd HighTech Europe Consortium meeting
58 International Meat Industry Conference (MeatCon2015) "MEAT SAFETY & QUALITY: WHERE IT GOES?" to be held from October 4-7 th 2015. in Zlatibor, Serbia.
6th Innovation and technology transfer workshop
6th International Dietary Fibre Conference 2015
6th International Symposium on Food Packaging
7th Framework Programme – Cooperation
7th Framework Programme – Intellectual Property
A.U.Th. School of Agriculture
ABAR automation
ABB
AB SCIEX
ACP
ACTIA
ACTINI GROUP
AFB International
AFRC Institute of Food Research
AFSA
AGRO-HALL
AHMET TOKER
AINIA
AIS
ALITEC
ALI ALI
AMK10 Chocolate tempering equipment - SP
AMP contribution
ANFACO-CECOPESCA
ANMF
ANUGA FoodTec 2015 - Sustainability in Food Production - workshops and brokerage event
APA Processing
APINSA
APV
AQUANOVA
AQUANOVA AG
ARC
ARTEC.System
ARVALIS
ASINCAR
AURION
AZTI Tecnalia
Aarhus University - DJF
About
About Food TIP
About ITP
Abraham
Academy of Sciences of the Czech Republic
Access Rights in FP7
Access to infrastructure
Access to infrastructure/ external know-how
Achim Knoch
Acrylamide mitigation strategies
Actinidin and HP
Actinidin and high pressure
Active Spectrum
Active barrier packaging materials for fat and oils
Ad Van Vugt
Adam Page
Add Events
Add Facility
Add Infrastructure Identification
Add Innovation process
Add Methodological Guidelines
Add Person
Add Practical Guidelines
Add Practical support
Add Profile
Add Technology Sheet
Adrien Agoulon
Advanced Plastics Technologies
Advances in Food Processing
Afyon Kocatepe University
Aganovic Kemal
Agilent Technologies
Agion
Agri-Food & Biosciences Institute
Agricultural Research Service
Agricultural University of Athens
Agricultural University of Norway
Agriculture and Agri-food Canada
Agrifood Campus of International Excellence ceiA3
Agrifoodclicks
AgroParisTech
AgroSup DIjon - EMMA
AgroSup DIjon - PAM
AgroSup Dijon - EMMA
AgroSup Dijon - PAM
Agro A.U.Th.
Agropolis International
Agroscope Institute of Food Sciences
Ahmad Muhaimin
Air Liquide
Air Products Plc
Air classification
Air classifier FBR
Airproducts
Akdeniz University
Alain LE-BAIL
Alain Rapaport
Alan McKay
Alctra
Alejandro Moreno
Alexander Lukaschin
Alexander Mathys
Alfa Laval
Alfonso Wiseman
Ali Reza Rahimian
Alice DULAS
Alicia Estevez Garcia
Alien Technology
Alistair Irvine
Aliz
Alizé LEBLANC
Alizé Leblanc
All Profiles
All QA Products
Alland & Robert
Allergens database for gluten in foods
Allergon AB
Alpes Lasers
Alpha M.O.S.
Alternative heat-stable sweeteners for bakery products
Alvarez Jacobo
Amano Enzyme
Amcor Flexibles
American Natural & Organic Spices
Ana Romo Hualde
Anagalide
Analytical chemistry laboratory - Ecole d’Ingénieurs de Changins
Analytical laboratory - KSL
Analytical laboratory - ULBS
Anders Trygg
Andre Veskioja
Andreas Borngräber
Andreas Schmidt
Andrijana Horvat
András Sebők
Angelika Petrasch
Angels Oliver Pratsevall
Anil Ghale
Ann Van Loey
Annika Gering
Annika Wilhelmson
Annika Åström
Anti-browning agents for fresh cut fruit
Anti microorganisms adhesion layer
Antifungal LAB
Antimicrobial biodegradable packaging
Antimicrobial effect of ozone in the food industry
Antimicrobials for bakery products
Antioxidants from sweet potato
Antioxidants from sweet potatoe
Antoine Collignan
Anton Paar
Application of pulsed electric fields for cell disintegration
Applied Cytometry Systems
Applied Membranes INC.
Aquamarijn Microfiltration B
Aragogamma
Archer-Daniels-Midland Company
Argal
Ariette Matser
Arterris
Ateknea Solutions
Atomic force microscopy (AFM) for food analysis
Attila Berczeli
Auburn Uni. Dep. Poultry Science
Auditorium IRTA
Avinash kumar Mr
Avure
Award
Axel de With
Aytunga Kibar
B-290- Mini spray dryer-HES-SO Valais-HEI
BASF
BC 21, Nano 16- Extruder-HES-SO Valais-HEI
BFH Bern University of Applied Sciences
BFH Bern University of Applied Sciences - HAFL
BFH Nutrition and Dietetics
BGS Beta-Gamma-Service
BIOVAL Process
BMA Group
BP
BSTZ
BWT Wassertechnik
BWT Wassertechnik GmbH
Baby food plant - Citrus
Baking with combined microwave and infrared/impingement heating
Baking with impingement heating
Baking with infrared heating
Barilla
Barriquand
Barriquand Steriflow
Bart Grobben
Bartec Benke GmbH
Batch overpressure water cascading or spray retort
Batchmixer - HES-SO Valais-HEI
Batchmixer - Swiss Food Research
Battenfeld-cincinnati
Begoña Castro
Bellingham & Stanley
Ben Langelaan
Benchmarking
Beneficiary
Beretta
Bernard Cuq
Bernhard Hukelmann
Beskyd Fryčovice
Betrand Hubert
Bhabha Atomic Res. Cent.
Biacore
Bianca Pop
Bill Chiu
Binar Elektronik
Bio-Competence Centre of Healthy Dairy Products LLC
Bioazul
Biocatalysts
Bioeconomy Impact 2016
Bioka
Biological
Biomass sensor
Biorefinery for Food, Fuels and Materials
Biosensor aflatoxin
Bioserve
Bioster
Biotechnological platform - INRA
Biotechnological platform INRA
Biotechnology
Biozoon
Birgitta Raaholt
Biscoff
Bliss Industries
Bob B van de Meerendonk
Bosch Packaging Systems
Bottles with nanomaterials for in-bottle sterilisation
Bowden
Branson Ultraschall
Brining and cooking meat products
Brokerage Event
Brouwland
Brownell
Brucker
Bruker
Bruno De Lucas
Bruno Perret
Bruno Schnyder
Bruno Touraine
Buhler
Buhler Aeroglide
Buhler Aeroglide Corporation
Business Cooperation/ Finding a partner
Business Networking
Business Plan
Business angels
BÄRO Lighting
BÄRO Lighting Ltd.
Büchi
Bühler
C-Tech Innovation
C-Tech Innovation Ltd
CDR UW-Madison
CEA - iBiTec - S
CEFood
CELABOR
CENTIV
CERPTA
CER groupe
CIAC
CIBER-BBN
CIDCA
CIRAD - Qualisud
CITRUS LEVANTE
CLEA Technologies
CNR
CNRS
CNRS - LCP
CNRS - Marine Biology Station
CNRS - Marine Biology Station of Concarneau
CNTA
CODESGRA MEAT
COST Food waste
COVAP
COVENTRY UNIVERSITY ENTERPRISES
COX Recorders
CP Kelco
CRAIC Technologies
CRYOLOG
CRYOLOG S.A.
CSEM SA
CSIC-Instituto de la grasa
CSIC - IATA
CSIC - Instituto de Fermentaciones Industriales
CSIC - Instituto de la grasa
CSIC - Instituto del Frio
CSIRO
CTC
CTCPA
CTNS
CTTM Le Mans
CZU - AF
Caffrey Jenny
Cake Symposium 2014
Calex Electronics
Camelia Vizireanu
Camilla Khrulova
Campbell Soup Company
Campden BRI
Campofrío
Capsulæ
Carbon nanotube based biosensors
Cargill
Carlos Javier González Navarro
Carlos Maricato
Carmen Solaz
Carole Tonello
Caroline LONDON
Caroline Riplinger
Casa Tarradellas
Casademont
Case Study nano and microtechnology
Case study
Casein micelles fortified with iron
Catherine Faur
Catholic University College Ghent
Cencozotti
Center of Biotechnology of Sfax
Centre of Robotics and Automation
Cerda
Cereal fractionation - INRA
Cereal fractionation INRA
Cerebral Innovation
Chalmers University of Technology
Change management
Cheese plant - Agroscope Institute of Food Sciences, Liebefeld
Cheese ripening control
Chemical
Chemical pressure temperature time indicator coenzyme Q(0)
Chocolate pre-crystallization equipment - SP
Chocolate seeding
Chris Michiels
Christian Larrigaudiere
Christian Maurer
Christian Piguet
Christine Römer-Lüthi
Christoph Denkel
Christophe COTILLON
Christèle Cornier
Citrus Levante
Claire Gaiani
Claranor
Class-list
Clean room – Histocell
Cleanroom IRTA
Cleanroom Packaging IRTA
Clemson University
Clextral
Co-creation
CoMac
Coaxial Coaxial ElectroHydrodynamic Atomization (CEHDA)
Codesgra Meat
Coen Akkerman
Cognex
Cognis
Cold-Chain-Management Conference
Cold Plasma application on packaging materials
Cold Plasma for food application
Cold Plasma unit FBR
Cold plasma for food application
Cold plasma for packaging application
Cold sterilisation by dimethyl dicarbonate
Colorimetry and spectrophotometry for food products
Colormatrix
Comark Instruments
Communication strategy
Completed by:CENTIV
Completed by:DIL
Completed by:FBR
Completed by:FRIP
Completed by:INRA
Completed by:IRTA
Completed by:KULeuven
Completed by:KU Leuven
Completed by:SP
Completed by:Ttz
Completed by:UTCN
Completed by:Wageningen UR - FBR
Computed Tomography IRTA
Computed tomography
Constar
Consumer Testing Services
Consumer acceptance of novel technologies
Consumer attitudes
Consumer issues x development
Consumer issues x feasibility
Consumer issues x launching
Consumer issues x pre feasibility
Contact
Continuous microwave heating system with conveyor - SP
Continuous tubular microwave heating system - SP
Conversion
Coperion
Coperion GmbH
Cornell University
Corning Glass Works
Country-list
Cranfield University
Creating Value from Bioresources through Novel Technologies
Cristina Andrés-Lacueva
Cuibus Lucian
Cutting of food products by ultrasound
Cyclones FBR
Cécile Levasseur-Garcia
Cécile Louche
Céline Pochat
DBA Center – University of Lleida
DB Breweries
DEC
DFA
DFKI Robotics Innovation Center
DFS UW
DIFRES
DIL
DIT - FSEH
DIfE
DLG
DMRI – Danish Technological Institute
DP&A Ohio University
DRIERITE
DSM
DSM Food Specialties
DSS durum wheat
DSS packaging design
DS DIL
DS KUL
DTI Robot Technology
DTU Food
DUNAREA DE JOS UNIVERSITY
Dagbjørn Skipnes
Dairy Platform
Dairy Platform INRA
Dairy Workshop
Dairy pilot mini plant IRTA
Dairy pilot plant IRTA
Dan Chicea
Daniel Picque
Danish Institute of Agricultural Sciences
Danone
Dave ellis
David Monrós
Daylight Solutions
DeSmet Ballestra
Decontamination by peroxyacetic acid
Decoup
Defence Food Research Laboratory
Dehusking Process
Density for food products
Density measurement of food products
Department of Food Technology and Bioprocess Engineering/Max Rubner-Institut
Dermatologische Klinik Universitätsspital Zürich
Deutsches Institut für Lebensmitteltechnik e.V.
Dewatering process
DiCTFA
Diatheva
Didier MAJOU
Dielectric microwave spectroscopy
Diener
Dimitri Bocquel
Disclaimer Food TIP
Distribution channels
Diversified Technologies
Diána Bánáti
Dolors Furones Nozal
Dominique Chatard
Dominique Pallet
Don Willems
Douglas Leatherdale
Dr. Hönle AG
Dragan Milicevic
Dragan Milićević
Drum dryer - Swiss Food Research
Dry-roasting and pasteurization of nuts using infrared heating
Dry-roasting of nuts using microwaves
Dry heat sterilization of spices
Dryer units IRTA
Drying of non-fermented meat products
Dublin City University
Dumitrita Molodvan
Dunarea De Jos University
Dupont
E2v technologies
EBeam Technologies
EDERNA
EFFoST Annual Meeting 2013
EFFoST Annual Meeting 2014
EFFoST Annual Meeting 2015
EFSA
ELECTRO-FREEZING
EMPACK 2016
EMPBRAPA
ENILIA - ENSMIC
ENITIAA
ENSAIA
ENSCM - IEM
ENSIA
ENSTIMAC
EPSI
ETH Zurich
EUSTAS
EU 7th Framework Programme - Research for SMEs
EU 7th Framework Programme – Cooperation
EU food legislation
EVAL Europe
Eastman Chemical Company
EcoBioCAP - Biodegradable Composite Advanced Packaging
Ecole d'Ingenieurs de Changins, University of Applied Sciences of Western Switzerland
Ecole des Mines d'Alès
Ecole d’Ingénieurs de Changins
Ecologica dels pirineus sl
Effect of high pressure and oxidation on apple, carrot and celery juice
Effect of oxidation and high pressure treatment on fruit and vegetable juices deallergization
Efficient cooling of hot filled pouches and bottles
Ege University
Egg white as structure forming agent
Eirich
ElPozo
Elea
Electrochemical tongue
Electron Processing Systems
Electron beam(eBeam) pasteurization of fresh produce
Electron beam processing
Electron paramagnetic resonance spectroscopy
Electrostatic separation
Elien Danckaerts
Elisabeta Botez
Elisenda Casanelles
Ellab
Elía Mónica
Email list amp hte member
Embotits Artesants Monts
Emma Holtz
Emmepiemme
Emmepiemme srl
Emmerich Berghofer
Emre HASTAOGLU
Emulsions stabilized by multi-layer interfaces
Encapsulation of bioactive compounds
Encapsulation of lycopene to increase its bioavailability
Encapsulation of sulforaphane to increase its stability during heat processing of functional foods
Engineered Osmosis
Enhancement of Bacillus probiotics
Enrico Zanetti
Entex
Enzymatic extraction of ferulic acid
Enzymatic liquefaction of fish meat
Enzymatic modification of phospholipids
Enzymatic pressure temperature time indicator
Enzymatic synthesis of specific sugars
Enzyme-based oxygen scavengers based on glucose oxidase/catalase
Enzymes with lipase/acyltransferase activity for processing fats
Eodiss Systems
Epp Songisepp
Eric Beuvier
Eric Blanchard
Eric Dubreucq
Erik Baderstedt
Erzsebet Szabo
Erzsébet Szabó
Espuña
Esther Schmitt
Esther Verdú
Estibaliz Garayoa Pellejero
Ethylene powder ripening of fruits and vegetables
EuroDISH final Conference
EuroFIR Food Forum 2014
EuroFIR Food Forum 2016
European Food Information Resource AISBL
European Integrated Partnership
European Membrane Institute Twente
European financing instruments (loans, guarantees, etc.)
Eurostars
Eva Gonzalez
Experimental cheese plant - Swiss Food Research
Experimental winery - Ecole d’Ingénieurs de Changins
Extruder - Swiss Food Research
FBF Italia
FDA
FLANDERS' FOOD TECHNOLOGY DAYS 2014
FLSmidth Krebs
FMC Biopolymer
FOODSEG Symposium
FOODTECH Canada
FOP 2014
FOSS
FP7 Patents
FRIP
FSA
Fabien Boulier
Faerch Plast
Fat replacers for meat products
Fearghus Roche
Feasibility study
Federal Research Institute of Nutrition and Food
Federico Morais
Feiraco
Fera
Fermenting and drying of meat products
Fermentis
Fernández
FeyeCon
Feyecon
Field Flow Fractionation INPT - EI Purpan
Final Symposium RESFOOD
Financial x development
Financial x feasibility
Financial x launching
Financial x pre feasibility
First HighTech Europe Workshop on novel packaging technologies
Fish species identification
Flanders’ FOOD
Flavex
Flavour and aroma release packaging
Fleury-Michon
Flextrus
Flextrus AB
Florence Le Bihan
Flow-cytometry immunoassay
Flow Field-Flow fractionation INPT
Fluid Bed Dryer
Fluid Bed Dryer GPCG 3 and WSG 120
Fluid particle modelling
Fluidized bed dryer - Swiss Food Research
Fogale Nanotech
FoodManufuture Final Event
Food & Health Entrepreneurship Program
Food & Health Entrepreneurship Program, 13-17 October 2014, Autonomous University of Barcelona Campus
Food Innovation
Food Physics and Innovative Technologies
Food Pilot - ILVO
Food Processing Initiative
Food Rheology and Texture
Food Safety Technology Brokerage Event
Food TIP at Alimentaria 2014
Food Technology Institute
Food Technology Workshop
Food Valley NL
Foodlight
Forum Life Science 2015
Franceagrimer
Francesc Puiggros
Francisco Purroy
Franz Gasser
François ZUBER
Françoise Berthier
Fraunhofer IVV
Fraunhofer Institute for Biomedical Engineering
Frech cut plant - Citrus
Freeze Drying Control
Freeze meat juice release prevention
Freezing lab-scale equipment KU Leuven
Freshflex
FrieslandCampina Kievit
Fromageries Bel
Fruit & vegetable analysis
Fruit & vegetable analysis INRA
Fruit and vegetable storage
Fruit juice laboratory - KEKI
Frédéric Gaucheron
Frédéric Lhoste
Frédéric Violleau
Fu Jen University
Fumatech GmbH
Furan formation in heat treated food products
GAMMARAD ITALIA SPA
GAMMARADitalia
GC-MS/PFPD-2W-Olfactometry
GC-MS/PFPD-2W-Olfactometry-Agroscope Institute of Food Sciences
GC-MS fingerprinting for food authenticity evaluation
GEA Barr-Rosin
GEA Hovex
GEA Niro
GEA Niro Soavi
GEPEA
GMO maize test kit
GPCG1-Fluidized bed dryer-HES-SO Valais-HEI
Gabriel Beltrán
Gabriel Duboz
Gabriela Bahrim
Gamma-Service
Gammaster Provence
Gamze Kor
García-Agulló Agueda
Gas analysis - INRA
Gas analysis INRA
Gaziantep University
Gaëlle Tanguy
General Electric
General principle of robotics
Generelli
Get all amp member
Get all profiles
Ghent University - LFMFP
Ghent University - NutriFOODchem
Gilles Trystram
Glatt
Global Sterilization and Fumigation
Glucose removal from egg white
Goodrich - Delavan
Govert Van Oord
Granular
Granular AB
Graz University of Technology
Grippers for automated food handling (food packaging)
Groupe Aoste
Guidelines
Guidelines matrix
Guri Sonia
Gülce Durmaz
HACETTEPE UNIVERSITY
HIGH STATIC ELECTRIC FIELD FREEZER
HORIBA Scientific
HPHT lab-scale multivessel equipment KU Leuven
HPPS Labscale System FBR
HPPS Pilot System FBR
HPP Pilot system DIL
HPT meat sterilisation
HP FRIP unit
HP Industrial scale IRTA
HP Labscale IRTA
HP homogenizer GEA KULeuven
HP homogenizer GEA KU Leuven
HP lab-scale multivessel equipment KU Leuven
HP lab-scale single-vessel equipment KU Leuven
HP labscale multivessel equipment KU Leuven
HP pasteurization of fish to prolong their freshness
HTE Knowledge Auction
HTE Workshop Cluij
Hacettepe University
Ham classification automatic unit IRTA
Hans-Arist Mehrens
Hans Roelofs
Harbin Commerce University
Harbin Commerce University of Postdoctoral
Haris Hondo
Heat distribution studies in batch retorts for in-pack thermal processing
Heat penetration studies for in-pack thermal processing in batch retort systems
Hebrew Univeristy of Jerusalem - CIAC
Hebrew University of Jerusalem
Heinrich-Heine-University, Institute of Pharmaceutics and Biopharmaceutics
Heinrich-Heine-University - Institute of Pharmaceutics and Biopharmaceutics
Helena Jenzer
Helena Nunes
Helmut Steinkamp
Hendrickx Marc
Henkel
Herrmann
High-pressure low-temperature processes
HighTech Europe @ BTA
HighTech Europe Innovation Workshop
HighTech Europe at ICEF11
HighTech Europe in New Food magazine, Issue 3 2010
High oxygen barrier for colour stabilisation of fresh meat slices
High pressure assisted meat tenderisation by papain and ficin
High pressure homogenisation
High pressure homogenisation for microbial inactivation of liquid food
High pressure homogenisation of fruit- and vegetable-based products
High pressure pasteurization of fish to prolong their freshness
High pressure pasteurization of marinated chicken meat
High pressure processing
High pressure shellfish processing
High pressure thermal sterilisation
Hiperbaric
Hitachi
Honeywell
Horizon 2020
Horizon 2020 - SME instrument
Hosokawa Alpine
Hosokawa Alpine AG
Hosokawa Micron
Howto create Facility
Howto create Profile
Howto create Technology Sheet
Http://hightecheurope-portal.eu/index.php/IMCB Institute for composite and biomedical materials
Humidipak
Humidity indicators
HunterLab
Hydro-Elektrik
Hydro-Elektrik GmbH
Hydrocolloids preventing fruit from shrinkage while drying
Hydrocyclone
Hydrostatic retort
Hyfoma
Hygienic Vacuum Gripper - DIL
I-Class-list
I. Bakers' Day
IATA - CSIC
IBIS Technologies
ICT
ICTAN
ICT Prague
IDEON
IFAPA
IFI
IFPAC 2015
IFP New Energies
IFR
IFTPS
IFood 2013
IFood 2015
IGV-GMBH
IIT
ILSI Europe Packaging Symposium
ILVO
IMCB Institute for composite and biomedical materials
IMEC
IMR International
INNOFOOD I D I SL.
INPL
INPT - EI Purpan
INP Greifswald
INRA
INRA-Laboratoire d'Immuno-allergie Alimentaire
INRA - BCF
INRA - BIA
INRA - GAFL
INRA - GENIAL
INRA - GMPA
INRA - IATE
INRA - LRF
INRA - MICA
INRA - MICALIS
INRA - MISTEA
INRA - MYCSA
INRA - QuaPA
INRA - SPO
INRA - SQPOV
INRA - STLO
INRA - UIAA
INRA - URC BFL
INRA - URTAL
INRA Transfert
INSA - LISBP
INSERM
IPIMAR
IRAS
IRTA
IRTA-Lleida
IRTA-Mas Badia
IRTA-Mas Bover
IRTA-St. Carles de la Ràpita
IRTAC
IRTAsim
ISAS
ISE
ISEKI Food conference
ISPT
ITS
IUT Dijon
IV. Zukunftsforum Ernährungswirtschaft – Was ist gesund?
IWC2014
IXL Netherland
IYTE Biotech
Iesel Van der Plancken
Ifremer
Ignasi Batlle Caravaca
Ignasi Papell
Imke Matullat
Immaculada Viñas Almenar
Immature cereal product
Immobilization of yeast cells for fermentation, especially beer
Important parameters
Improved gluten free bread
Improving dairy strains
In pack heat pasteurization of ready to eat meals
In situ dairy sweetener
In vitro digestion procedures
Indian Agricultural Research Institute
Indrawati Oey
Infrared heating
Infrared temperature measurement
Infrastructure by class
Infrastructure by classes
Infrastructures
Ingeniatrics
Inger Ahldén
Inger Janssen
Ingrepro
Innofood I D I S.L.
Innovation management
Innovation process
Innovations in Food Packaging, Shelf Life and Food Safety
Innovative and Sustainable Food Packaging Technologies
Institut für Getreideverarbeitung
Institut für Getreideverarbeitung GmbH
Institut für Wasser und Boden
Institut of Chemical Technology Prague
Institute for Environmental Health
Institute for plasma technology
Institute of Applied Radiation Chemistry
Institute of Chemical Technologies and Analytics
Institute of Chemical Technology Prague
Institute of Meat Hygiene and Technology, Belgrade
Institute of Nuclear Chemistry and Technology
Institute of Photonics and Electronics
Institute of Plastics Processing. Aachen
Institute of animal science Prague
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Instituto de Investigaciones Marinas
Instituto del Frio
Interbev
International Congress on Engineering and Food
International Consultative Group on Food Irradiation
International Irradiation Association
International Nonthermal Processing Workshop 2015
International RFID Laboratory
Invista
Ionising radiation
Ionisos
Ionmed Esterilización
Iowa State University
Ircon
Irish Equine Centre
Irradiation and allergens
Irradiation of Meat and Poultry Products
Irradiation of meat products
Isabelle Guichard
Isabelle Souchon
Ismar Fermentation Plant - TTZ
Isotron
Italian Institute of Technology (IIT)
Iuliana Vintila
Ivo Vankelecom
JAI
JEOL
JPK Instruments
JRC - IRMM
JRC Geel Inst Ref Mat and Measurements
Jacint Arnau Arboix
Jacobsen
Jacques Gueguen
Jaishree Mehta
Jakob Søltoft-Jensen
Jakub Kruszelnicki
Jan Delcour
Jan Geuns
Jan Kincl
Jan Thomas Rosnes
Jans Hoekman
Jasminka Lukovic Jaglicic
Jean-Michel Savoie
Jean-Paul Bernard
Jean-Philippe Burdet
Jean-Pierre Pain
Jeanne Clavière
Jeroen Lammerteyn
Jeroen Lammertyn
Jilin University
Jim Smith
Joan Bonany
Joep Koene
Johannes Keppler Universität Linz - Institut für Verfahrenstechnik
Jordi Dilmè
Jordi Graell Sarle
Jorge Diogene Fadini
Jose Antonio Garcia Regueiro
Jose Collado
Josep Perello
Josep Tarragó
José García Reverter
João Miguel Encarnação
Juan Díaz
Juan Manuel Saiz Abajo
Judit Hámori
Julie Roeslé-Fuchs
Julien Ducruet
Julio Carreras Llisterri
K-Plasma
KEA-Tec
KEKI
KELLER HCW
KIM, Knowledge Innovation Market, SL
KIM - Knowledge Innovation Market SL
KULAK Aquatic ecology & evolutionary biology
KULeuven
KULeuven - MeBioS
KULeuven Biophys
KULeuven COK
KULeuven LFM
KULeuven MeBioS
KULeuven lmcb
KU Leuven
KU Leuven Biophys
KU Leuven COK
KU Leuven KULAK Aquatic biology
KU Leuven LFCB
KU Leuven LFM
KU Leuven LFT
KU Leuven MeBioS
KU Leuven lmcb
Kahl GmbH
Kalite Sistem Laboratories Group
Karim-Franck Khinouche
Karlsruhe Institute of Technology
Karlstad University
Keam Holdem Associates
Kemal Aganovic
Kerstin Lienemann
Ketty Wang
Ketul Desai
Kimica
Klaus Hadwiger
Knowledge management
Knut Franke
Koch Membranes
Koenraad Muylaert
Kolja Knof
Konika Minolta
Kontiki Group AB
Kraft Foods
KraussMaffei Berstorff
Krones AG
Krüss
Kuka Robotics
Kyrgyzstan Turkey Manas University
Kyushu Institute of Technology
LACO Technologies
LACO Technologies, Inc.
LANXESS AG
LENZ INSTRUMENTS, S.L
LUX-IDent
Lab-on-a-chip
Lab scale oven for infrared and impingement heating - SP
Laboratorio de Aplicaciones Alimentarias - Cencozotti
Laboratory mixer - TTZ
Laboratory of organic micropollutants, drog residues, mycotoxins - KEKI
Laiterie de Montaigu
Lallemand
Lambert
Land Instruments International
Lapeyre
Laura Stan
Laurence Nicolay
Leatherhead Food International
Lecipro Consulting
Lecithos Consulting
Legal x development
Legal x feasibility
Legal x launching
Legal x pre feasibility
Leibniz Institute for Agricultural Engineering
Leistritz Extrusionstechnik
Leistritz Extrusionstechnik GmbH
Lennart Lindahl
Lenntech
Lenntech BV
Lentikat’s Biotechnology
Levapan
Lienemann TESTVERSION Kerstin 
Liesbeth Vervoort
Lilia Ahrné
Lina Svanberg
Linda Farmer
Linda Ringer
Link to checklist 1
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Linze Rijswijk
List of all AMP-Member
List of all HTE-Partner
List of infrastructure
Listello mill for olive oil processing
Lluis Salva
Login manual
London South Bank University
Low-fat stabilization of peanut butter and vegetable kernel butters
Lucian Blaga University of Sibiu
Lucian Cuibus
LumaSense Technologies
Luminescence oxygen sensors
Lund University
Luxcel
Lyndon Kurth
Lyon 1 - LRGIA
Lídia Aguilera
Lübbers
M-u-t
M.Houska
M. Houska
M4E
MALDI Biotyper/Microflex-Agroscope Institute of Food Sciences
MALDI Biotyping
MARK KEITANY
MATGAS 2000 AIE
MCB de Boevere
MEAC
MES
MGC
MIDDLE EAST TECHNICAL UNIVERSITY
MMS membrane Systems
MOHD AHMAD
MP41/60, Zs240- Drum dryer- HES-SO Valais-HEI
MSU
MTEC
Maaike Lugtenaar
Maastricht University Human Biology
Macchindra Hinge
Madeleine Goransson
Magnetic field assisted nanoparticle dispersion
Magnettech
Main Page
Malte Bethke
Management x development
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Mansoura University
Manual add datasheet
Marc Chimisana
Marco Battistella
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Margarita Garriga Turon
Marie-Christine Montel
Marie-Hélène Morel
Marie-Pierre Belleville
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Markus von Bargen
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Martijn Fox
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Martin Luther Universität Halle Wittenberg
Martine Hervet
Martínez Gregorio
Masaryk University Biochemistry
Mass spectrometry
Mastersizer FBR
Matthieu Vezolles
Matís
Mauro Tosi
Max Planck Institute of Colloids and Interfaces
Max Rubner Institute
Mayte Villastrigo
McGill Uni DFSAC
Meat ageing sensor
Meelis Ots
Meggiolaro
Mehmet Pala
MemBrain
Membrane (bio)fouling process control
Membrane Processing
Mercè Balcells
Metal-based nanomaterials in the food industry
Metal Industries Research & Development Centre
Metalquimia
MicVac
Micap PLC
Michael Beyrer
Michael Harrison
Michael Rohland
Michael Rowe
Michel Fick
Michiel Wels
Michigan State University
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Microbiological analysis INRA
Microfiltration
Microfiltration unit FBR
Micromill
Microorganisms anti-adhesion layer
Microwave-assisted thermal sterilisation (MATS)
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Microwave drying of spice and herbs
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Middle East Technical University
Milan Houska
Milestone
Millipore
Mincing and cooking meat products
Mini-100 Screw Press FBR
Mini cheese plant
Mini cheese plant INRA
Mini experimental cheese-making plant - INRA
Mini spray dryer - Swiss Food Research
Mireia Urpí-Sardà
Mitsubishi Heavy Industries
Mitsui Chemicals Inc.
Modeling of cereal grains
Modelling of quality of fruit and vegetables packaged in MA
Modelling of quality of meat packaged in MA during storage
Modification of phospholipids
Moisture absorbers
Molecular probes for pectin analysis
Molkerei Meggle Wasserburg
Molkerei Meggle Wasserburg GmbH&CoKG
Monash University
Monica Trif
Monitoring of wheat grain peripheral tissues
Morten Sivertsvik
Mossbrew brewing systems
Mothes Hochdrucktechnik
Motivatit Seafoods
Muegge
Mugla University
Multi-user olfactometer - INRA
Multi-user olfactometer INRA
Multimill FBR
Multiplex PCR
Murcia FOOD Brokerage Event 2015
Mycotoxins reduction in wheat grains
MªJosé Pons
N.I.A.E
N. Garti
NAIK EKI
NC Hyperbaric
NDRI
NIZO
NMR
NORMEX AS
NOSHAN final Conference
NOVOLYZE
NSG Environmental - NIS
NTU Athens
NULS
NUREL
NVI Norway
Nakashima medical
Nanofiltration
Nanomi
Nanoparticulation of bioactive components
Nanotechnology
Nanotechnology in Food and in Agriculture
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Nateco2
Natex
Nathalie Gontard
National Food Administration
National Institute for Laser, Plasma & Radiation Physics
National Institute for Laser, Plasma and Radiation Physics
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National Research Centre El Dokki
Natural Biotechnology
Natural antimicrobials for cereal
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Natural texturizers
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NatureSeal
Nedović
Neoplas GmbH
Nestlé Research Centre
New-Food Innovation ltd
NewestPages
Newtech
Nichirei Corporation
Nicoletti
Nino Terjung
Niro Atomiser
Niro Atomizer
Nisco
Nofima
Nora Anton
Noray
Norbert Reichl
Norconserv
Norconserv AS
Norit X-Flow
Norman Maloney
Norwegian University of Science and Technology
Novel antimicrobials for meat component of bakery products or baby foods
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Nubilosa
Nuria Maria Arribas Vera
NutriPack
NutriSystem
Nutripar
Nutrition Sciences
Nóra Adányi
OMEGA Engineering
OMVE Netherlands
OMVE Netherlands B.V.
OVERLACK
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Odile Rolet-Répécaud
Odotech
Ohio State University
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Ohmic heat control
Ohmic heating
Oliver Bonkamp
Omega-3 poly-unsaturated fatty acids from microalgae
On-line-monitoring of food fermentation processes using infrared and Fourier-transformed infrared spectroscopy
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Oost
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Optimization of Freeze Drying
Optimization of freeze-drying
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Optris
Optronik
Osbahr
Oterap Holding
Oterap Holding b.v.
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Overview technology class
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Ovobel
OxySense
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PEF Pilot System FBR
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PSUTec
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Packaging materials for high pressure thermal sterilisation
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Paoletti
ParqueTecnológico de Valencia
Pascal Bonnarme
Pascal Fuchsmann
Pascal Processing
Pascal Processing BV
Pascale Deneulin
Patrice Buche
Patrick Buergisser
Patrick Gervais
Patrick Girard
Paul-Ehrlich-Institut Allergology division
Paul Bartels
Paul Finglas
Paul Winter
Pauline Sauvignier
Pectin bioactivity
Pectin engineering and texture
Pelayo Gonzalez
Pentair X-Flow
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PerkinElmer Corporation
Pernod Ricard España
Personalised Nutrition Analysis, Opportunities and Challenges
Pervatech
Peter Braun
Peter Holl
Peter Müller
Peterssen
Petrie Technology
Petru Alexe
Philippe Fraisse
Philips
Photoacoustic spectroscopy for food control
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Physical methods for inactivation of insects in organic-cereals
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Pierre Villeneuve
Piet P Clement
Pillai
Pilot electrodialysis unit
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Pilot retort Barriquand Steriflow KU Leuven
Pilot scale stone belt infrared conveyor oven for baking applications - SP
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Pirje Hütt
Piroska Hartyáni
Planetary roller extruder (PRE)
PlantLipPol-Green
PlantLipPol-Green INRA
PlantProbes
Plant Research International
Podravka d.d.
PolyTaksys
Polymeric films with antimicrobial properties
Polyoxetane
Polyoxetane Ltd
Porter five forces analysis
Poznań University of Technology
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Pre-production prototype
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Prebiotic effects of arabinoxylan oligosaccharides
Preventing or postponing wheat bread staling with enzymes
Principles of indicators of modified atmosphere composition
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Protecting Tradition as a Strategy for Growth
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Pugin
Pulsed electric field food cooking
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Pulsed electric field processing
Pulsed electric fields and spore inactivation
Pulsed light decontamination meat carcasses
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Puratos
Purpan
PÜSCHNER GMBH
Püschner
QDS Drying maturing system for sliced products
QDS system IRTA
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Qingdao Bright Moon Seaweed Group
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Qualiméditerranée
Queen's University Belfast
RECAPT joint final conference
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RH test
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RIGB
RIKILT
RO.NA S.a.s.
Rachel James
Radek Halama
Radio Frequency heat treatment pilot system - KEKI
Radiofrequency dielectric heating
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Rafael Llorach-Asunción
Raja Wajahat
Raman spectroscopy
Ramona Suharoschi
Raquel Virto Resano
Raw ham automatic classification system IRTA
Ray Tomsett
Raytek
Real-time wireless temperature measurement during high pressure processing
Rebeca Ruiz
Reducing acrylamide formation during baking
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Reducing meat oxidation by dietary addition of antioxidants
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Regine Schönlechner
Regional Economic Development Agency for Sumadija and Pomoravlje
Reinert
Related innovation sheets
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Remak
Remco Hamoen
Renishaw
Resato
Resato International
Resato International BV
Research and Innovation Centre of Catalonia
Restaurant of the Future FBR
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Rheological properties of liquid egg products for pumping system design
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Ricardo Lacerda
River Diagnostics
Roastech
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Roberto Gasperoni
Robotfoodtech
Robotics for increased automation flexibility in food manufacturing
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Roche
Rockwell Solutions
Rodriguez Juan Manuel
Roelofs Food Consultancy
Roelofs Food Consultancy B.V.
Roger Gaspa
Roland CUVELIER
Roland Riesen
Roman Buckow
Romill
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Rotronic
Royal Holloway - Biol. Sci.
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Rudolf Wild
Rudolf Wild GmbH & Co KG
Ruiz Patricia
Russevrainz Russevrainz
Rutgers
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SP
SPR based biosensors
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SWISS FOOD RESEARCH
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Sabrina Glasmacher
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Sairem Ibérica S.l.
Salt replacers in meat and fish products
Samim Saner
Sandbox RH
Sartorius
Scale-up
ScandiNova
ScentSational Technologies
School of Pharmacy
School on PEF for Food Processing
Schubert
Schubert GmbH
Scotton
Sealed Air Corp.
Search manual
Seneclauze
Sensory Analysis -Ecole d’Ingénieurs de Changins
Sensory and consumer laboratory - SP
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Separex
Sequid GmbH
Serbian Association of Food Technologists
Serge Hautier
Sergio Loureiro
Sergio Serrano
Shanghai Aitomu Machinery Co., Ltd.
Shanghai Jiao Tong University
Shanghai Pilotech Instrument & Equipment Co., Ltd.
Shelf life extension of marinated fish products by organic acids
Shiby Varghese
Shima Shayanfar
Shock wave meat tenderization
Shockwave - DIL
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Sigdopack S.A
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Silvia García de la Torre
Simon Crelier
Simon Smith
Sinanen Zeomic
Slovak University of Technology
Small Industries Service Institute Kolkata
Small devices – big potentials
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Smart label based on doping front migration
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Soils science laboratory -Ecole d’Ingénieurs de Changins
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Sous vide
South Dakota State University - ABE
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Spanish Technology Platform Food for Life
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Spin-off
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Spray dryer - HES-SO Valais-HEI
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Stefan Coghe
Stefan Töpfl
Steggall Nutrition
Stephan Hulleman
Steribeam
Sterigene
Steven Vermeir
Storage-Agroscope Institute of Food Sciences
Stork Veco BV
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Stäubli Robotics
Stéphane Burgos
Sub-/Supercritical water hydrolysis
Sud Céréales
Sugar Reduction Summit
Sugar synthesis using sulfatases
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Susanne Siebenhandl-Ehn
Sustainable Food Supply, Processing & Products
Swinburne University of Technology
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Synergy Health
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Sándor dr. Balogh Sándor
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Twente University - Membrane Technology Group
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Ultrasound assisted tempering of chocolate
Umberto Piantini
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Ungermann Microtec Chamber - TTZ
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VTT Technical Research Centre of Finland
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Volker Heinz
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Walter Bisig
Warsaw University of Life Sciences
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Webinar: Microbes - The New Designers of Food Structure and Taste
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Wheat grain peripheral tissues monitoring
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Wild Indag GmbH & Co.
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Wine cross-flow microfiltration unit
Wire Belt Company
Wire Belt Company Ltd.
Workshop FP7 Results
World Congress on Electroporation and Pulsed Electric Fields
Wrocław University of Environmental and Life Sciences
X-ray Tomography FBR
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test test
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Template:Address
Template:Contact persons
Template:Events
Template:Expertise
Template:Identification of the company institute
Template:Infrastructure Identification
Template:Inline query contact person
Template:Innovation process
Template:Methodological Guidelines
Template:Pagenamelink
Template:Person
Template:Practical Guidelines
Template:Practical support
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Template:Technology Application field and Equipment available list
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Template:Technology Application field and Equipment available list start
Template:Technology Sheet
Template:Type of institute company
Template:Website
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Form:Events
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Form:Innovation process
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Form:Technology Sheet
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